Akademik Dersler - Tanıtım

Last Updated: 05/10/2026

Code - Course Title	Course Type	Laboratory + Practice	ECTS
TRZ288 - Services	II. SEMESTER	0 +3	3.0

Language of Instruction	Türkçe
Course Type	Area Elective Courses
Course Instructor(s)	ÖĞR. GÖR. ŞAFAK YÜKSEL VURAL
Mode of Delivery	This course is conducted only in the form of face to face teaching.
Place of Delivery	On Campus
Used Educational Platforms	Face-to-face
Prerequisites	There is no prerequisite or co-requisite for this course.
Courses Recomended	There are no other courses recommended for this course.
Recommended Resources	Denizer, D. (2012). Yiyecek İçecek Hizmetleri. Eskişehir: Anadolu Üniversitesi.Sökmen, A. (2011). Yiyecek İçecek Servisi. Ankara: Detay Yayıncılık.
Work Placement	The practical course will be conducted during the course.
Aims of the Course	The objective of this course is to provide students with knowledge and practical skills in the fundamental principles of food and beverage service, service organization, the duties and responsibilities of service staff, service tools and equipment, service preparation, different service methods, food and beverage service, customer relations, and table manners. The course aims to enable students to perform basic service procedures in accordance with professional standards, hygiene regulations, and service quality principles.

Weeks	Learning Outcomes	Topics	Teaching Methods
Week - 1	LO-1	The historical development of food and beverage services and the fundamental concepts of service	Lecture Question & Answer
Week - 2	LO-1	Classification of the food and beverage industry and businesses	Lecture Question & Answer
Week - 3	LO-1 LO-2	Professionalism and professional ethics in the food and beverage sector	Lecture Question & Answer Discussion
Week - 4	LO-1 LO-2	Service organisation, service staff, duties and responsibilities	Lecture Question & Answer
Week - 5	LO-1 LO-2	Professional knowledge, skills and behavioural characteristics of service staff	Lecture Question & Answer Discussion
Week - 6	LO-1 LO-2	Guest relations, communication and complaints management	Lecture Question & Answer Discussion Problem Solving Brain Storming
Week - 7	LO-1 LO-2	Preparation for service (mise en place) and table setting	Lecture Question & Answer
Week - 8	LO-1	Utensils, tools and equipment used in food and drink service	Lecture Question & Answer
Week - 9	LO-1 LO-2 LO-3	Service practices in modern food and beverage establishments	Lecture Question & Answer Demonstration and Practice
Week - 10	LO-1 LO-2 LO-3	Traditional serving styles: French, English, Russian and American	Lecture Question & Answer Demonstration and Practice Practice/Practical Work/Workshop
Week - 11	LO-1 LO-2 LO-3	Meal service, service stages, breakfast and buffet arrangements	Lecture Question & Answer Demonstration and Practice
Week - 12	LO-1 LO-2 LO-3	Non-alcoholic and alcoholic drinks, and the basic principles of serving drinks	Lecture Question & Answer Demonstration and Practice Practice/Practical Work/Workshop
Week - 13	LO-1 LO-2	Management of the service process and the duties of the service manager	Lecture Question & Answer Discussion
Week - 14	LO-1 LO-2 LO-3	Table manners, protocol and general service practices	Lecture Question & Answer Discussion Demonstration and Practice Practice/Practical Work/Workshop

Decent Work and Economic Growth Responsible Production and Consumption Partnerships for Purposes

Agriculture, Food and Livestock Innovation Skills

Multiple Choice Test Performance Assessment (Individual/Panel-Based)

Assessment Method and Passing Requirements
	Quamtity	Percentage (%)
Toplam (%)